Caldillo De Congrio (Traditional Chilean Fish Stew)

How to make a Traditional Chilean Fish Stew - Caldillo de Congrio

This recipe uses Conger Eel which is very popular in Chile however you could use a different white fish

Serves 4

Step 1: Ingredients

Oil
1 onion finely sliced
2 carrots peeled and cut in rounds
2 small spoons of paprika
2 tomatoes cubed
1 bay leaf
A couple of parsley stalks
Small spoon of oregano
Spoonful of diced chile
Salt and pepper
Traditional Chilean hot sauce (Aji Chileno)
4 slices of conger eel
1 cup of wine
¼ cup of cream
Cilantro/corriander

En Espanol:
Aciete
1 cebolla cortada en pluma
2 zanahoria pelada y cortadas en rodajas
1 churadita de aji de color
2 tomates cortados en cuarto
1 hoja de laurel
Rama de perejil
Pizca de oregano seco
Sal y pimiento
Gotas de salsa aji
4 medallones de congrio sin piel
1 taza de vino blanco
Agua
¼ taza de crema liquida
Cilantro

Step 2: How to Cook

1. Heat up some oil in a large pan and fry the carrots and onions for 10min until the onion is translucent
2. Add the paprika and stir
3. Add the tomatoes, bay leaf, parsley and oregano and cook for 5min
4. Season with salt, pepper, chile and hot sauce
5. Add the fish, wine and 1-2 cups of water
6. Simmer until the fish is cooked aprox10-20min
7. Remove fish head from stew. Scoop out fish cheeks and add to stew
8. At the last moment just before serving add the cream and stir

En Espanol:
1. En una olla, calendar a fuego medio el aceite. Agregar la cebolla y zanahoria y concinar 10-15min
2. Agregar el aji de color y revolver mezclar
3. Anadir los tomates, hoja de laurel, rama de perejil y oregano y cocinar 5min
4. Sazonar con sal, pimento y gotas de salsa aji
5. Anadir los medallones de congrio, vino blanco y agua
6. Hervir la mezcala, reducer el calor y cocinar 10-20min
7. Quite la cabeza de pescado de caldo. Saque las mejillas de pescado y añadir
8. A ultimo momento verter la crema